Chickpea with Spinach

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Chickpea with Spinach

  • 1 tablespoon clarified butter or ghee
  • 1 tsp cumin seeds
  • 1 large onion, finely chopped
  • 4 garlic cloves, crushed
  • 1 teaspoon ginger, finely chopped
  • 800g of boiled chickpeas
  • 1 tsp salt, or to taste
  • 1 tsp coriander powder
  • 1 tsp garam masala
  • 1 green chilli, chopped
  • 1 tsp red chilli powder
  • 1 tsp turmeric
  • 200g spinach, chopped
Step 1

Heat the oil in a pan over a medium heat and add cumin seeds.

Step 2

Stir for a minute until you can smell the aroma of the cumin seeds and then add the chopped onions.

Step 3

Fry the onions for 15 minutes until they start to brown, then add the garlic and ginger. Fry together for 4 minutes before adding garam masala and chopped spinach, stir and leave to cook for a few minutes. Add a little water if required.

Step 4

Add green chilli, red chilli powder, coriander powder, turmeric and salt and leave to cook on a gentle heat until it turns into a thick masala sauce (about 10 minutes).

Step 5

Turn the heat up to thicken the sauce a little if required.

Step 6

Add the chickpeas and stir to coat them with the masala. Add a splash of water and let them simmer for 15 minutes.

Step 7

Serve hot with brown rice or cooked buckwheat.

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